Inspired by a Korean Bento Box: Sweet Potato Vegetarian Vermicelli Noodles


My apologies for the photo of the crumpled empty noodle packaging.  This is all I could salvage!  I couldn’t get a picture of the noodles in its original packaging as my mum had already started dinner when I came home from school yesterday.  But I wanted to show you all anyway in case any of you are interested in buying some for yourself to cook.  I’m super excited to show these noodles off as they are delicious and so versatile!  What we have here: Korean sweet potato vermicelli noodles, made from sweet potato starch.  My mum and I have both eaten sweet potato noodles in Korean bento boxes and to my mum’s delight, she found a nice big package (seriously, this package could feed an army, there’s 400 grams of it!) at our local Chinese supermarket, Foody Mart (at the intersection of Hwy. 7 East and McCowan Rd.).  And did we ever go to town with it.

After boiling and rinsing the noodles under cold water, you can add a bit of soy sauce, sesame oil, and sugar and the rest is entirely up to you.  You don’t need a lot, just enough to give the noodles a bit of flavour.  These sweet potato noodles are awesomely amazing because they’re soft and thin and they remind me a lot of Chinese ho fun noodles.  They’re translucent, jiggly noodles with a chewy texture and they’re great paired with both vegetables and seafood and can be served hot or cold.  We kept our big bowl of noodles vegan with red and orange sliced bell pepper, sliced carrots, green onions, and some black pepper and chopped cilantro.  My portion was vegetarian because I added a dollop of garden vegetable cream cheese on the side (it makes it so creamy and yummy, eeee), but you can really do whatever you like with them.  We’re thinking avocado, shrimp, and alfalfa or sunflower sprouts for next time, yum!  Happy first weekend of April, everyone, it’s going to be a beauty in the city!

“Egg Sheet” Pancakes


It drives me bananas when everyone in my family can’t agree on what they want to eat; my dad is anti-pasta (that’s just crazy talk to me!), my brother wrinkles his nose at most vegetables (that makes me have a sad face), and if it was up to my mum, she’d eat bread for every meal for the rest of her life.  And me?  I’ll eat anything they eat.  Pushover?  Maybe a little.  But loves food?  Damn straight.  Thankfully, eggs are one of the few things my whole family can agree on liking. 

The same way you would flip pancake batter with a spatula, we flip “egg sheets”! 🙂  There are two ways you can do this.  You can either crack each egg, on its own, into a bowl, whip it up with a fork and add your diced veggies to the mixture as well as any seasoning (we use black pepper), and pour the mixture into your pan to cook.  Once it starts to sizzle and you see the egdes browning, you flip!  Or you can whip up as many eggs as you plan on making in a large bowl with said veggies, and dividing it into separate “sheets” with your spatula in the actual pan. 

Depending on how big your pan is, you can do about 2 or 3 eggs at a time.  You can add a little bit of olive oil to your pan while the stove is heating if you want to prevent any excessive sticking, and just make sure you set your stove to medium-high heat as high/maximum heat will burn the eggs and that is just not sexy.  It differs slightly from an omelette as omelettes are made my folding over the egg mixture as opposed to literally scooping the pancake-like egg and flipping it on its backside. 

We use a bunch of diced vegetables: red, orange, and green bell pepper, shallots or cooking onions, and scallions.  Surprisingly we didn’t add mushrooms this time around; we eat mushrooms with everything, ha!  You can go all nutty and add shredded cheese to it, hot sauce, or kethcup!  Good lordy do I ever have a hoopla of friends who love ketchup with their eggs (and you know who you are!).  It’s one of those nice “breakfast for dinner” kind of foods that’s really simple and very customizable depending on what you have on hand.  I hope everyone is having a good weekend so far and I’ll see you all again tomorrow!


Rainbow in a Fish Dish

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Mum’s colourful fresh fish fillet dish!  My mum will often do variations on this one, sometimes including shrimp and other times making a dish with just the fish and lots of yummy vegetables like this one!  Flaky and soft pangasius basa fish fillets (a type of catfish) marinated, coated, and cooked with cornstarch, cooking wine, and lots of black pepper and basil flakes.  Served with white button mushrooms, celery, and red and orange bell peppers. 

They’re kept frozen in their packaging and many times we’ll find this fish in various Chinese supermarkets in our neck of the woods here in Markham, specifically in grocery stores such as T&T and Foodie Mart.  Given how they’re fillets, they are boneless and come in packages about the size of your laptop.  The black pepper really gives it a nice kick, the celery gives the dish crunch, the peppers are fresh, sweet, and juicy, and the cornstarch makes the fish very soft, and it contributes to a nice fish sauce while the fish and vegetables are cooking.  It’s like eating a rainbow for dinner!